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- In a large measuring jug, combine the unsweetened almond milk and boiling water. Add a teaspoon of the sugar and the dry active yeast. Stir gently, then set aside in a warm place for the yeast to activate and foam.
- In a large mixing bowl, combine the all-purpose flour, remaining sugar, and salt. Cut in the cold butter using your fingers or a pastry blender until it resembles coarse crumbs.
- Add the beaten egg and activated yeast mixture to the flour mixture, and mix until a smooth dough forms. This usually takes about 5 minutes of mixing.
- Turn the dough out onto a lightly floured surface and knead for about 5 to 10 minutes until it feels springy and small bubbles form under the surface. Place the dough back in the bowl, cover with a cloth or plastic wrap, and let it rise for about an hour or until doubled in size.
- Once risen, divide the dough into 4 equal pieces. Stretch each piece into a long rope about 1 to 1 1/2 inches wide. Cut the ropes into 1-inch pieces and roll them into balls. Place the doughnut holes on a baking tray or wire rack to rise.
- Cover the doughnut holes with a cloth and allow them to rise while you heat the oil to 375°F.
- In a separate bowl, prepare the glaze by melting the light butter and stirring in the powdered sugar and vanilla extract. Add hot water gradually until the glaze reaches your desired consistency.
- Heat the oil in a wok or deep fryer. Fry the doughnuts until golden brown on each side, about 2 minutes per side. Fry only a few doughnuts at a time to prevent overcrowding.
- Drain the fried doughnuts on paper towels or a wire rack placed over a cloth.
- While the doughnuts are still warm, dip them into the glaze to coat evenly.
- Serve warm and enjoy your low-point Homemade Krispy Kremes!
Nutrition Information (per serving, makes about 16 doughnuts):
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